Introduction

This Gluten-Free Lemon Drizzle Cake is a bright and zesty treat perfect for anyone avoiding gluten. Moist and flavorful, it combines almond flour and a tangy lemon drizzle for a refreshing dessert that’s easy to make at home.

A loaf of golden lemon bread is placed on white parchment paper on a wooden cutting board with two slices cut from the top showing the soft, yellow inside texture. The top of the bread is decorated with several thin lemon slices arranged in a line. Beside the bread on the board, there is one lemon slice separate from the loaf. Near the bread, there is a small glass jar filled with light brown liquid and a set of measuring cups with wooden handles. The background features a white marbled surface with some sprigs of greenery for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose gluten-free flour (must include xanthan gum)
½ cup almond flour
3 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (softened)
1 cup granulated sugar (see Notes)
3 large eggs (at room temperature)
Zest from 1 lemon
3 tablespoons lemon juice
1 teaspoon vanilla extract
½ cup granulated sugar (see Notes)
1-2 tablespoons lemon juice
Thin lemon slices (optional, for garnish)

Instructions

Step 1: Preheat the oven to 350° Fahrenheit. Lightly grease a 9×5 loaf pan with cooking spray or butter, then set aside. Place parchment paper on a flat surface and set a wire cooling rack on top. Set aside.
Step 2: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt until fully combined. Set aside.
Step 3: In a large bowl or stand mixer, beat the softened butter and 1 cup of granulated sugar until pale yellow and fluffy, about 2 to 3 minutes.
Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until incorporated.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Be careful not to overmix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55 to 65 minutes, or until a knife or toothpick inserted into the center comes out clean or with very few crumbs.
Step 7: Near the end of baking but before removing the cake, whisk together ½ cup granulated sugar and 1 to 2 tablespoons lemon juice in a small bowl until the sugar dissolves and the mixture is smooth.
Step 8: When the cake is done, remove it from the oven and immediately run a knife along the edges to loosen it. Turn the cake out onto the wire rack over the parchment paper and drizzle the lemon-sugar mixture evenly over the warm cake.
Step 9: Allow the cake and drizzle to cool completely. The drizzle will harden slightly as it cools. Garnish with thin lemon slices if desired, then slice and serve.

Tips & Variations

Make sure your gluten-free flour blend contains xanthan gum to help with texture and structure.
For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
You can substitute the almond flour with an equal amount of coconut flour, but reduce the quantity by about one-third and add an extra egg to maintain moisture.
Use finely grated lemon zest to avoid any bitter white pith in the cake.

Storage

Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze portions wrapped well for up to 3 months. Reheat slices gently in a microwave or enjoy chilled.

How to Serve

A loaf of lemon cake resting on white parchment paper on a wooden board, sliced to show its soft, yellow crumb. The top layer is golden brown with a sugary, slightly crusty texture that glistens gently. Three thin lemon slices with bright yellow rinds and pale yellow interiors lie neatly on the loaf's crown. A single slice lies flat in front, exposing the moist layer inside, lighter yellow and fluffy. The backdrop and surface are a white marbled texture, with blurred glass bottles and a small jar in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil, but note that the texture and flavor may vary slightly.

Why is my gluten-free cake dense?

Overmixing the batter or not using a flour blend with xanthan gum can cause density. Mix just until combined and ensure your gluten-free flour includes xanthan gum for the best results.